Description
This refreshing Key Lime Cake features a moist and tender cake infused with fresh key lime juice and zest, perfectly complemented by a rich and tangy key lime cream cheese frosting. Ideal for celebrations or a delightful dessert, this cake balances citrus brightness with creamy sweetness in every bite.
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh key lime juice (about 4-5 key limes)
- Zest of 2 key limes
- 1 cup whole milk
For the Key Lime Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh key lime juice
- Zest of 1 key lime
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 tablespoon milk (optional, for consistency)
Instructions
- Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-4 minutes using an electric mixer.
- Add Eggs and Flavors: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract, fresh key lime juice, and key lime zest to infuse the cake batter with citrus flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients alternately with the whole milk into the wet mixture, starting and ending with the dry ingredients. Stir gently until just combined to avoid overmixing.
- Fill Cake Pans: Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula for even baking.
- Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make Frosting Base: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy using an electric mixer.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating continuously until the frosting is fluffy and well combined.
- Flavor the Frosting: Mix in fresh key lime juice, key lime zest, vanilla extract, and a pinch of salt into the frosting until everything is well combined for a balanced tangy sweetness.
- Adjust Consistency: If the frosting is too thick, add a tablespoon of milk to achieve your desired spreading consistency.
- Frost First Layer: Once the cakes are completely cool, spread a generous layer of frosting on top of the first cake layer using an offset spatula or knife.
- Assemble and Frost Entire Cake: Place the second cake layer on top and cover the entire cake with the remaining key lime cream cheese frosting, smoothing it out evenly.
- Garnish (Optional): Decorate the frosted cake with additional lime zest or thin lime slices for a beautiful and fresh presentation.
Notes
- For best flavor, use fresh key limes if available; regular limes can be substituted but will alter the signature key lime taste.
- Ensure cake layers are completely cool before frosting to prevent melting and sliding of the frosting.
- You can prepare the cake layers a day ahead and wrap them tightly in plastic wrap; frost just before serving.
- Adjust the amount of powdered sugar in the frosting to control sweetness and texture.
- Store the cake refrigerated due to the cream cheese frosting; bring to room temperature before serving for optimal taste.
